Christmas Salad

Every holiday table needs something fresh and light to balance the heavy dishes, and Christmas Salad does exactly that. Goat cheese, pomegranate seeds, and toasted pecans on greens with vinaigrette give you creamy, tart, and crunchy all in one forkful. It’s gone before you finish passing it around.

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I make this side dish for Christmas dinner, holiday brunches, parties, and potlucks because it’s simple to make and those festive red, white, and green colors make it look like the holidays on a platter. The vinaigrette keeps in the fridge for up to a week, and the salad ingredients stay fresh for up to 3 days when stored separately.

Ingredients You’ll Need

You’ll need all the ingredients shown in the photograph below.

How to Make Christmas Salad

Scroll down for the full recipe card containing a full printable recipe and measurements in both US customary and metric units.

I’ll walk you through each step to make this festive salad that comes together in about 10 minutes.

Make the Pomegranate Vinaigrette

In a small bowl, whisk together the pomegranate juice, orange juice, lemon juice, and sugar until the sugar dissolves completely. You can also mix the juices and sugar directly in a mason jar; just close the lid tightly and shake.

Slowly drizzle in the olive oil while whisking continuously until the dressing is smooth and emulsified. A mini whisk works perfectly for getting that emulsified texture without any clumps.

You’ll notice it thickens slightly and looks glossy when it’s ready. Season with salt and pepper to taste, then set aside.

Arrange the Salad Greens

Spread the mixed greens on a large serving platter. You can have arugula here, kale, baby spinach, lettuce, or any leafy green you want.

I love using an extra-large ceramic serving platter so there’s plenty of room for all the toppings, and the salad looks abundant and festive.

Add the Toppings

Top the greens with crumbled goat cheese, toasted pecans, and pomegranate seeds for a festive look. Scatter them evenly so every serving gets a bit of everything. You can also toss them if you like.

The ruby red pomegranate seeds against the white goat cheese and green lettuce really make it look like Christmas on a plate.

Dress and Serve

Pour the vinaigrette into a small, nice serving bowl or drizzle lightly straight over the salad before serving. Enjoy it fresh!

I usually serve the dressing on the side so guests can add as much or as little as they want, especially since some people prefer their salads lightly dressed. A sauce boat or a cruet makes serving the vinaigrette easy and elegant.

How to Store Leftovers

Store the undressed salad greens and toppings in separate airtight containers in the fridge for up to 3 days. For the toppings, consider using a bento box-style container with compartments to keep everything organized and fresh.

The vinaigrette keeps in a sealed jar in the refrigerator for up to 1 week. Just give it a good shake before using, since the oil and juice will separate. Assemble the salad fresh when you’re ready to serve for the best texture.

I don’t recommend freezing the salad or vinaigrette since the greens will wilt and the dressing will separate.

What to Serve With Christmas Salad

I serve it alongside roasted turkey, honey-glazed ham, or prime rib for Christmas dinner because the light, tangy flavors cut through richer main dishes beautifully.

It also pairs well with baked salmon, grilled chicken, or even a simple pasta dish if you’re having a lighter holiday meal.

For a complete holiday spread, serve it with garlic mashed potatoes, roasted Brussels sprouts, dinner rolls, and cranberry sauce. The fresh greens and pomegranate vinaigrette balance out the heavier sides perfectly.

More Easy Recipes for You to Try at Home

You’ll love these other crowd-pleasing salad recipes that brighten up any holiday table.

• Potato Salad
• Watergate Salad
• Blackened Shrimp Salad
• Dense Bean Salad
• 7 Layer Salad